Southern Fried Chicken

By: Marge Perry & David Bonom

  • Yield: 6-8 Servings
  • Cuisine: American
  • Course: Dinner



  • 2 whole chickens, 3-3 1/2 pounds each, cut into 8 pieces with splitting the breasts
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • 1 1/2 teaspoons cayenne pepper
  • Canola oil, for frying



  1. Preheat the oven to 200°F. Line a large baking sheet with paper towels.
  2. Rinse the chicken under cold water and pat dry with paper towels. Combine the flour, garlic powder, cumin, salt, and cayenne pepper in a large bowl. Working with one piece of chicken at a time, place it in the bowl, turning to coat the surface completely with flour. Shake off the excess, remove from the bowl, and repeat with remaining pieces.
  3. Heat 3/4-inch oil in a deep 12-inch skillet over medium-high heat. When oil is hot, add enough chicken to just fill the skillet without overcrowding it. Cook, turning occasionally, until crisp and golden brown, and a thermometer inserted into the thickest portion registers 165°F, about 18-20 minutes for thighs, 12-14 for drumsticks, 14-16 for breasts, and 10-12 minutes for the wings. Transfer chicken to prepared baking sheet and keep warm in the oven. Repeat with remaining chicken, adding more oil to the skillet if necessary.